Sour Cream Blueberry Coffee Cake
Sour Cream Blueberry Coffee Cake is a delightful treat that perfectly bridges the gap between a sweet breakfast and a comforting dessert. This easy-to-follow recipe results in a moist, tender cake that’s bursting with juicy blueberries, complemented by a hint of cinnamon and sweetness. It’s ideal for family gatherings, brunches, or simply enjoying with a cup of coffee on a lazy afternoon. In this step-by-step guide, we’ll show you how to whip up this scrumptious cake that’s sure to impress your friends and family.
Why You’ll Love This Recipe
There are several reasons why you’ll want to add this Sour Cream Blueberry Coffee Cake to your repertoire. First and foremost, it’s incredibly easy to prepare, making it a fantastic option for bakers of any skill level. The combination of sour cream and butter ensures that the cake stays moist and rich, while fresh blueberries provide a burst of juicy flavor in every bite. This recipe is also family-friendly; kids will love the sweet blueberries, and adults will appreciate the hint of cinnamon that elevates the flavor. Additionally, this cake is versatile enough to serve at any occasion, whether it’s a cozy brunch or an afternoon tea party.
Ingredients
To make your Sour Cream Blueberry Coffee Cake, gather the following ingredients:
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
This combination creates a luxurious cake that’s both moist and flavorful. The fresh blueberries bring a delightful tartness, while the brown sugar and cinnamon provide a sweet, spicy contrast.
Step-by-Step Directions
Follow these simple steps to bake your Sour Cream Blueberry Coffee Cake:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour half of the batter into the prepared cake pan. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
- Add the remaining batter on top, and sprinkle with the rest of the cinnamon sugar mixture.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing it from the pan. Serve warm with your favorite coffee or tea.
With every step, the enticing aroma of cinnamon and blueberries will fill your kitchen, beckoning everyone to come and enjoy a slice!
Tips & Tricks
- Blueberry Substitutes: While fresh blueberries are recommended, you can also use frozen blueberries in a pinch. Just make sure to toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom.
- Add Zest: For an extra flavor boost, add the zest of one lemon to the batter. The citrus complements the blueberries beautifully.
- Make it Nutty: For a delightful crunch, consider adding chopped walnuts or pecans to the batter or as a topping.
- Glaze it up: For a sweeter finish, drizzle a simple icing made of powdered sugar and milk over the cooled cake.
Serving Suggestions & Pairings
Serving your Sour Cream Blueberry Coffee Cake is just as enjoyable as baking it! Consider these pairings for the perfect experience:
- Serve slices warm with a dollop of whipped cream for a comforting dessert.
- Pair with a cup of freshly brewed coffee or tea for a delightful breakfast or afternoon snack.
- Add a side of Greek yogurt drizzled with honey for a brunch that offers a variety of textures and flavors.
Nutritional Information
Here is a quick overview of the nutritional information per serving (1 slice, assuming the cake is cut into 12 slices):
- Calories: 210
- Protein: 3g
- Carbohydrates: 28g
- Fat: 9g
- Saturated Fat: 5g
- Sugars: 12g
- Fiber: 1g
(Please note that these values can vary based on specific ingredients and serving sizes.)
Storing Tips & Variations for Sour Cream Blueberry Coffee Cake
To keep your Sour Cream Blueberry Coffee Cake fresh:
- Storing: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: This cake freezes beautifully. Wrap individual slices in plastic wrap and then in foil for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
- Variations: You can easily switch up the fruit by using raspberries, chopped strawberries, or even apples. Adjust the spices to suit your taste as well!
Conclusion for Sour Cream Blueberry Coffee Cake
Sour Cream Blueberry Coffee Cake is a delightful recipe that’s easy to make and impossible to resist. With its tender crumb, delicious bursts of fresh blueberries, and a delightful cinnamon-sugar topping, it’s a treat that’s perfect for any occasion. So why not try making it this weekend? Your friends and family will thank you!
FAQs
-
Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just toss them in a bit of flour before adding them to the batter to prevent them from sinking. -
Can I substitute sour cream?
If you don’t have sour cream, Greek yogurt is a great substitute that will give similar moisture and tang. -
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when gently pressed. -
Can I double the recipe?
Absolutely! To make a larger cake, double all the ingredients and bake it in a larger pan, adjusting the baking time as necessary. -
What should I do if my cake sticks to the pan?
To prevent sticking, make sure to grease the pan well, or consider using parchment paper for easier removal. If it does stick, run a knife around the edges to help loosen it before inverting it.
By following this guide, you’re sure to create a fantastic Sour Cream Blueberry Coffee Cake that will be a hit with everyone who tries it! Happy baking!
Sour Cream Blueberry Coffee Cake
Ingredients
Main Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries can substitute with frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
Assembly
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
- Add the remaining batter on top, and sprinkle with the rest of the cinnamon sugar mixture.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing it from the pan. Serve warm.